POMEGRANATE-QUINOA SPINACH SALAD
Quinoa lends its nutty flavor to a spinach salad that's as lovely as it is delicious, topped with toasted almonds and tasty pomegranate seeds.
Provided by My Food and Family
Categories Special Diets
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Bring water to boil in small saucepan. Stir in quinoa; cover. Simmer on medium-low heat 10 min. Remove from heat. Let stand 4 min.; fluff with fork. Cool.
- Place spinach on serving plate; top with quinoa and all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
HERBY QUINOA, FETA & POMEGRANATE SALAD
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Provided by Sarah Cook
Categories Lunch, Side dish
Time 25m
Yield Serves 4 or 6-8 as a side
Number Of Ingredients 9
Steps:
- Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
- When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium
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- In a medium saucepan, bring 3 cups of water and 1 1/2 cups of quinoa to a boil with a generous pinch of salt. Once boiling, reduce to a simmer and cover for 15 minutes. Fluff with a fork, then add quinoa to a large mixing bowl to cool slightly.
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- Once quinoa has cooled, stir in spinach, herbs, lemon juice, minced shallot, sumac, toasted pistachios, and pomegranate seeds. Toss very well with dressing, until all salad is coated. Divide evenly among four bowls and serve immediately.
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